Raw Shellfish Specialties

Technically, any type of saltwater seafood may be eaten raw as long as it has been harvested from approved waters, is freshly killed, is correctly cleaned and fabricated, and is not of a species likely to contain parasites. However, not all types of shellfish are considered palatable when served raw. Preferences for raw shellfish are cultural. In Hawai’i and in Japan and other Asian countries, a wide range of shellfish is enjoyed raw. European and North American cuisines are more selective, mainly featuring raw bivalves. The following provides information on shellfish that North American chefs are most likely to serve raw.